Boil or steam potatoes,cool and mash them.Heat oil and fry cauliflower till lightly brown.Remove excess oil.In 1 tbsp oil, add grated ginger and chopped onion.Toss and add finely chopped green chillies and beans.Lightly fry in low flame till cooked.
Mix salt and pinch of sugar to taste in mashed potato.Also add garam masala,dry roasted cumin powder and red chilli powder.Mash well and add the lump to the frying vegetables.Add the fried cauliflower, grated carrot and mix well.Fry the cauliflower potato masala well till light brown.Add chopped coriander, raisins and mix.
To shape into cutlets, add 2 tbsp breadcrumbs in the cauliflower masala.Shape as you wish.Here it is given a cylindrical shape.Make a slurry of cornflour and maida.
Dip each cutlet in this slurry and roll in breadcrumbs.Double coating with breadcrumbs is preferred to give a superb crunchy outer coating while it is soft inside.Refrigerate for an hour before frying.Heat oil in a pan and deep fry cutlets till golden brown.
Serve delicious crunchy cauliflower and potato cutlets as a tea time snack or as an appetizer at parties with hot and sweet tomato sauce.
